Egg Pesto Breakfast Wrap

Name: Egg Pesto Breakfast Wrap
Total time: 35
Yield: 1
Ingredients: 2 large eggs; 1.5 teaspoons reduced-fat sour cream; 0.25 cup shredded reduced-fat Cheddar cheese; cooking spray; 2 tablespoons finely chopped onion; 1.5 teaspoons prepared pesto sauce; 3 grape tomatoes, sliced; 1 slice turkey bacon, cut into 1/2-inch pieces; 0.5 ounce marinated artichoke hearts, drained and thinly sliced; 1 (10 inch) flour tortilla; salt and pepper to taste

Recipe by spinn710 from allrecipes.com

Breakfast,Lunch 35 Mins.

Ingredients

1 servings

•

2 large eggs
•

1.5 teaspoons reduced-fat sour cream
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0.25 cup shredded reduced-fat Cheddar cheese
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cooking spray
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2 tablespoons finely chopped onion
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1.5 teaspoons prepared pesto sauce

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3 grape tomatoes, sliced
•

1 slice turkey bacon, cut into 1/2-inch pieces
•

0.5 ounce marinated artichoke hearts, drained and thinly sliced
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1 (10 inch) flour tortilla
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salt and pepper to taste

Instructions

Whisk eggs and sour cream together in a bowl until well blended; stir in Cheddar cheese.
Spray a skillet with cooking spray and heat over medium heat. Add onion and pesto; cook and stir until onion is translucent, about 6 minutes. Stir in tomatoes, then pour egg mixture over top. Cook and stir until eggs are set, 3 to 5 minutes. Remove eggs from the skillet.
Add turkey bacon to the skillet; cook and stir until starting to crisp, about 6 minutes. Add artichoke hearts; sauté until heated through, about 1 minute. Remove bacon and artichokes from the skillet.
Spray the skillet again with cooking spray. Place tortilla into the skillet; cook until warm and flexible, 30 to 60 seconds per side. Remove from the heat and transfer to a plate.
Spoon egg mixture, bacon, and artichokes into the center of the tortilla; season with salt and pepper. Fold the bottom 2 inches of the tortilla up to enclose the filling, and wrap tightly.